The pappardelle was cut from homemade sheets that were run thru pasta machine (thin enough could see hand through). Also made a fresh ricotta herb sauce to go with it. Brought salted water to boil in large pot. Stirred pasta rapidly first two min, brought to boil again, then stirred the 1 min it took to cook the fresh pasta. Pasta cooked fine but when I took out with pasta tongs and put to drain in colander they clumped together before I could put in bowl with sauce. Any suggestions to avoid sticking together (besides adding olive oil to pot which makes sauce not stick to pasta as well)
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